2.5 lbs peeled, diced, and boiled potatoes
1/2 white onion diced
3 small sweet peppers diced
1/2 cup celery diced
1/4 cup green onions
1 tablespoon parsley
2 cups mayonnaise
1 tablespoon mustard
1/2 cup shredded parmesan cheese
1/2 tablespoon garlic salt
Pepper to taste
Mix all ingredients together in a large mixing bowl. Do not over stir or you will mash all the potatoes. Chill for atleast an hour before serving. Serves 10+
2 cans plain sliced carrots
2 tbsp brown sugar
1 tbsp honey
1/4 cup butter (see recipe)
Mix all ingredients in a sauce pan over medium heat. Bring to boil then reduce heat and simmer for 20 minutes. Serves 4.
Garden salad makes a perfect side dish for any meal such as Lasagna Roll-Ups or homemade Pizza Rolls. I took the typical garden salad and kicked it up a notch...enjoy!
2 heads Romaine lettuce cut up
1 carrot shredded
1 cucumber peeled and sliced thin
1 radish sliced thin
2 tomatoes diced
1/2 onion sliced thin and separated into rings
6 leaves fresh basil diced
10 leaves fresh parsley diced
1/2 cup diced cauliflower
1/2 cup diced broccoli
1/2 cup diced green bell pepper
2 green onions diced
1 bag croutons
1 cup shredded cheese
Salt and pepper to taste
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
Dressing of your choice
Crumbled bacon (optional)
Mix together thoroughly in a large bowl. Top with your favorite dressing and crumbled bacon. Serves 12.
1 (30 oz) bag frozen hash brown potatoes
2 cups sour cream
1 (10.75 oz) can cream of chicken soup
1 medium onion finely chopped
2 cups shredded cheese
salt and pepper to taste
1 sleeve Ritz crackers crushed
4 Tbsp. butter (see recipe)
Preheat oven to 350°F. Combine sour cream, cream of chicken soup, onion, cheese, salt and pepper in a large bowl. Stir in hash brown potatoes. Pour and evenly spread into a greased 9×13" baking dish. In a medium bowl, melt butter and stir in crushed Ritz crackers. Evenly top casserole with buttered crackers. Bake at 350°F for 30-45 minutes.
